Comida Kraft
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Veggie Pasta Primavera

Veggie Pasta Primavera is rated 3.4 out of 5 by 45.
Prep Time
30
min.
Total Time
30
min.
Servings

8 servings

Made with fresh spinach and peppers in a creamy cheese sauce, it's hard to believe this pasta dish is a Healthy Living recipe. But indeed it is!

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
  • Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
  • Return pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.

Substitute

Prepare using 2 tsp. dried basil leaves.

Substitute

Prepare using fettuccine.

Servings

  • 8 servings

Healthy Living

  • Low fat
  • Low calorie
  • Low sodium
  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Fat

Nutrition Bonus

The spinach in this low-calorie, low-fat main dish is a good source of vitamin A. As a bonus, the peppers team up to provide vitamin C and the whole wheat pasta contains fiber.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 300
Total fat 7g
Saturated fat 4g
Cholesterol 25mg
Sodium 360mg
Carbohydrate 50g
Dietary fiber 9g
Sugars 5g
Protein 14g
% Daily Value
Vitamin A 70 %DV
Vitamin C 60 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from We liked this recipe. We liked this recipe. These are the changes we made, based on other comments I read. Use portabella mushrooms rather than canned or from a jar. Saute the mushrooms and the peppers in butter, just to soften and add flavor. Cook spinach in boiling water with pasta 5 minutes after cooking. Remove both from the stove after 8-9 minutes so the pasta isn't too soft (al a dente). Add additional milk (approx 1/4 cup) to the sauce mix. And lastly, use shredded parmesan rather than grated. Yummy !!
Date published: 2013-09-08
Rated 3 out of 5 by from Wish I had read comments before I made this, because it was very dry. Wish I had read comments before I made this, because it was very dry. Will add extra milk next time. As in all other pasta and vegetable dishes I've found here and made, there's too much pasta and not enought vegetables. I will make again but I will probably reduce the amount of pasta by 1/4 to 1/3. I will probably also use 2 bags of spinach, since it's packed with good stuff, and at least one more pepper, if not 2. A little seasoning with salt and pepper wouldn't hurt either.
Date published: 2005-01-17
Rated 4 out of 5 by from Made very slight modifications to the recipe - sliced the peppers and sauteed them over medium heat... Made very slight modifications to the recipe - sliced the peppers and sauteed them over medium heat until they started to soften, then added milk and cream cheese. Kept the heat around medium to keep the sauce from drying out. (Still boiled spinach with the noodles, a good rolling boil keeps the spinach from balling up.) Added some black pepper and used less noodles than it called for. Added a little extra milk and mixed in the parmesan cheese. DELICIOUS!
Date published: 2009-07-22
Rated 4 out of 5 by from Absolutely loved this recipe. Absolutely loved this recipe. It is an extremely easy dish to prepare and certainly not time consuming. Since I love fresh spinach and the vegetable cream cheese spread it caught my eye immediately! The only thing I changed, as I feel fresh basil overpowers a dish, was to use a teaspoon of dried basil simmered into the cream cheese mixture instead of fresh basil. By the way I love "Find Your Favorite"
Date published: 2005-01-05
Rated 3 out of 5 by from This dish is one of my all time favorites, try this though, spring and early summer is best. This dish is one of my all time favorites, try this though, spring and early summer is best. Buy whichever veggies you see in the market that strike you. I like a yellow squash, an ITalian eggplant, a couple cromini mushrooms, fresh green beans and snow peas, fresh spinach. Use your imagination. Cut ALL the vegetables to bite size, and steam over a large pot of boiling water, season well. Take out and put into an ice bath just before they lose their "bite" Then make the linguine (I prefer linguine fine or cappelini) in the same water. Transfer the veggies to a large saute pan, season again and pour in a pint of heavy cream and a half cup of grated parmigiano reggiano over low heat until heated through. Drain the pasta add it to the saute pan and toss to coat. EVERYONE will love it! It's all in using fresh ingredients, and seasoning properly. Serve on flat plates with more grated cheese on the table!
Date published: 2010-04-14
Rated 3 out of 5 by from This was pretty good, but too much pasta for the small amount of sauce. This was pretty good, but too much pasta for the small amount of sauce. I would cut everything but sauce in 1/2 b/c it does make a lot of servings. Also, past mixture became very dry and was hard to toss in the sauce. I would probably add more seasonings. That dip alone is excellent on crackers/veggies but turns bland when combined with milk and this amount of food.
Date published: 2006-02-28
Rated 4 out of 5 by from I added alot of salt and pepper to it. I added alot of salt and pepper to it. I also added some fresh asparagus to the cooking water. For extra flavor I sauteed some fresh garlic and onion to add to the pasta-veggie combo. We are not vegetarians so I can picture shrimp in this dish. Also it would be good with grilled chicken. It can use a lot more milk than1/4 cup, esp. after it sits for a bit.
Date published: 2005-02-01
Rated 3 out of 5 by from I will make this recipe again, but the only thing different that I would do is use a container and a... I will make this recipe again, but the only thing different that I would do is use a container and a half of the cream cheese, one eight ounce container isnt enough, was dry. I omitted the basil and mushrooms when I made it, kids dont care for the mushrooms and I didnt have the basil available. But overall it was good, alot of flavor.
Date published: 2005-01-07
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